NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup egg whites

1 scoop vanilla protein powder

0.25 cup oat flour

0.5 tsp baking powder

1 tsp vanilla extract

1 cup mixed frozen berries

1 tsp lemon juice

1 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  Place the frozen berries and lemon juice in a small saucepan over medium heat, simmering for 8-10 minutes until the fruit breaks down into a thick, syrupy compote.

• 2

  In a large mixing bowl, whisk together the Greek yogurt, egg whites, and vanilla extract until the mixture is smooth and well-combined.

• 3

  Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients, folding gently until a thick batter forms.

• 4

  Lightly coat a large non-stick skillet with coconut oil and set over medium-low heat to ensure even cooking without burning.

• 5

  Scoop the batter onto the skillet to form three large pancakes, cooking for 3-4 minutes until small bubbles appear on the surface.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until golden brown and firm to the touch.

• 7

  Plate the fluffy pancakes immediately and spoon the warm berry compote over the top for a naturally sweet finish.